Some characteristics of the membranes protecting oil emulsions in protein solutions

Abstract

Expressed olive juice contains emulsified globules of olive oil. Electron photomicrographs of these globules show a rough membrane protecting them against coalescence. Some features of the membranes, such as the existence of “poles” and deposited microcrystals, are disclosed by the photographs and by electron diffraction patterns. Heavy metals appear to concentrate in the membranes and not in the aqueous medium.